Even better than the cookies, these Snickerdoodle Blondies are buttery, soft, and with a classic signature tang, these cinnamon-sugar coated blondies may be the best way to eat Snickerdoodles yet.
I thought that it might be time for another recipe resurrection.
Though my photography skills aren’t 100% developed yet (and I suspect 100% is a goal that I’ll never actually attain), looking back on some of the photography of my older recipes makes me cringe. This Snickerdoodle Blondie recipe was one that was crafted over a year ago; a fantastic, easy recipe that perfectly replicates the taste and texture of Snickerdoodle cookies without all of the usually required dough-chilling and rolling.
Despite its incredible, true-to-cookie flavor, I’ve mostly left this recipe out of the spotlight and off of Pinterest. It doesn’t get anywhere near the attention it deserves because I’ve been fairly embarrassed by the quality of the original photography. Blurry, poorly styled and poorly focused, the original photos didn’t look nearly as appetizing as they should, and I felt that I owed a recipe this good a chance to really shine.
So, here they are presented to you again, after over a year. Hopefully, now the photographs better reflect their melt-in-your-mouth, soft, buttery crumb, the richness of the cinnamon-sugar sand, the overall pure delectability of the flavors.
A slight sprinkling of cream of tartar provides the signature Snickerdoodle tang, and a splash of milk gives these bars a cookie-like crumb.
Easy-to-make (prep time is 15 minutes or less), soft, buttery, and simply delicious, these Snickerdoodles are addictive, almost impossible to stop eating.
While my photography still has a long way to go, I feel a little bit better about sharing this recipe with the world than I did previously. (And, since I’ve mentioned it so much in this post, if you want to have a look at the original photographs for this recipe you can go here.)
Snickerdoodle Blondies
Ingredients
- 1 cup butter melted (227g)
- 2 cups granulated sugar 400 g
- 2 Tablespoon milk (30ml)
- 2 large eggs
- 2 3/4 cups all-purpose flour (345g)
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Topping
- 2 Tablespoon sugar
- 1 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F.
- Grease and flour (or line with parchment paper) a 13x9 pan, and set aside.
- In a large bowl, combine melted butter, sugar, and milk.
- Add in eggs, stir until combined.
- In a separate bowl, combine flour, baking powder, cream of tartar and salt.
- Stir into the butter mixture until combined.
- Pour batter into prepared 13x9 pan.
- In a small bowl, combine 2 Tablespoons sugar and 1½ teaspoons cinnamon. Sprinkle over the batter in the pan.
- Bake on 350F for 25-28 minutes.
Nutrition
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Haiden says
I really love snickerdooodles but I make them so much and I wanted to try something different this time. I love this recipe so much but I was having trouble with the batter.
Sam says
What kind of trouble did you have with the batter?
Chelsea ONeill says
Could I use a 9×9 pan instead of 9×13?
Sam says
That should be fine, you will just need to bake them longer, I am not sure exactly how much longer though.
Beth says
Hi! It seems that most snickerdoodle recipes use a combination of baking soda and cream of tartar but these use baking powder and cream of tartar? Is there a reason baking soda wasn’t used?
Sam says
Hi Beth! My Snickerdoodle Cookies use baking soda with the cream of tartar, but it’s not necessary here with the blondies (we aren’t worried about baking them into cookie shapes)
Tere says
I just found your site through a snickerdoodle search. I was intrigued with the addition of corn starch, then scrolled down to find these Blondies. Wow! I think I’ll do these first!
I wondered why you left the corn starch out? Have you tried it and decided to leave it out for some reason? ‘Scuse me for being anal…..it’s something I’ve had to deal with all my life. lol
Thanks for all your wonderful recipes.
Sam says
Hi Tere! Honestly I developed this recipe before I stumbled upon my corn starch secret ingredient. However, since the blondies are contained in a pan it’s less necessary here for helping them to maintain their shape without adding more flour and drying out the bars. I hope that helps explain, and hope you enjoy the recipe! 🙂
Jessica Flores says
I just made these and they are SO delicious. There goes eating healthy this year LOL.
New Year, Same Me.💁🏼♀️😆
Sam says
😂 There’s always next year right?! I’m glad you enjoyed them! 🙂
Samuel Cain says
My battery was not pourable??? What did I do wrong they were good had to use a rolling pin?¿!
Sam says
O no! I have never had this happen. Is it possible an ingredient was missed? How were the ingredients measured (by weight or by cups)? This is a very thick batter but you shouldn’t have to use a rolling pin to spread it.
Terri says
Mine was also thick, not pourable. Because I added flour to butter/sugar instead of the other way around?
Sam says
It should be thick, almost like a cookie dough. It’s not really a pourable dough. 🙂
Zachary says
My friend made this recipe for a party and it tasted AMAZING! I was just wondering if when making it, I could add some vanilla extract. I don’t know how it would affect the flavor much, but what would you recommend?
Sam says
Hi, Zachary. You can certainly add it. I would probably add 1/2 to 1 teaspoon. It will make them a little sweeter. 🙂
Steph says
These were super good! But the batter was really thick. Next time I think I will add a bit of vanilla extract. This is the second recipe of yours that I have made. Loved both!
Sam says
I am so glad you enjoyed them, Steph. The batter is supposed to be relatively thick. 🙂
Lee key says
So good.
Sheryl Langer says
I just made a pan of these and while they were cooling I decided to fold laundry. When I came back over 1/2 the pan was gone! They are delicious!! Just like a snickerdoodle but so much easier. Since I had to make a 2nd pan I added some almond extract and they were just as delicious.
Sam says
Haha, funny how quickly they disappear! Love the sound of the almond extract addition! Thanks for letting me know how they turned out for you, Sheryl!
Megan says
The original photos seem to have more cinnamon throughout the blondie and not just on top. We’re any changes made to the original recipe?
Sam says
Nope, it’s probably just cinnamon flecks pushed down into the blondie when it was either cut into or bitten.
Kim says
Have you ever doubled the recipe and used a sheet type pan instead? Want to make for a party. Thanks!
Sam says
Hi Kim! I have not. It should work without any issues. The baking time will vary on this so I don’t know how long to bake it.